nd remove the hard part in center with a cutter or
apple corer, so they have the shape of rings; dip the rings first
into sugar, then in batter and fry in boiling lard; lay them on
paper or soft cloth, to absorb the fat, dust with sugar and serve
with orange snow sauce made as follows:--Put the juice of 3 oranges
with 1/2 cup sugar over the fire to boil for 5 minutes and add a
little grated rind; have the whites of 3 eggs beaten to a stiff
froth, add the hot orange syrup slowly, beating constantly, and
serve; or the beignets may be served without sauce or brushed over
with orange glaze. Oranges may be used instead of pineapples.

457. +Beignets of Nudels.+-- Prepare nudels from 2 eggs; cut fine and
boil them in 3 cups milk with 1/2 tablespoonful butter and 2
tablespoonfuls sugar until thick; spread them 1/4 inch in thickness
onto buttered tins and when cold cut them into rounds with a biscuit
cutter or small wineglass; spread 1 side with marmalade or jelly,
lay 2 and 2 together and dip them in beaten eggs and fine zwieback
or bread crumbs; fry in boiling lard and serve on a napkin dusted
with sugar.

458. +Beignets a la polonaise.+-- Bake 1/2 dozen small, thin pancakes,
put them on paper and cover each cake with the following cream:--Put
in a saucepan 1 tablespoonful flour, 1 cup milk, the yolks of 3
eggs, a pinch of salt, 1-1/2 tablespoonfuls sugar, a teaspoonful butter
and a little vanilla; stir this over the fire till it begins to
boil; remove from the fire and when cold spread it over the
pancakes; roll them up, cut into 2 pieces, press the edges together,
dip each in egg and bread crumbs and bake in boiling lard; serve on
a napkin dusted with sugar and send fruit sauce to table with them.
They may also be dipped into batter and then fried.

459. +Pannequets a la royale.+-- 1/2 pound sifted flour, 5 ounces
melted butter, 6 eggs, 1-1/2 cups cream or milk, 1/8 teaspoonful salt and
2-1/2 tablespoonfuls sugar; stir the 6 yolks, sugar and salt together
and add slowly the melted butter, flour and the lukewarm cream; add
lastly the 6 whites beaten to a stiff froth; bake this mixture into
small pancakes the size of a saucer, spread them with fruit
marmalade or jelly, roll them up, lay them together in squares,
sprinkle with sugar and hold a red hot shovel over to glaze; arrange
them on a dish in two rows over each other and serve with sabayon of
oranges or wine chaudeau. These pancakes may be served with any kind
of swe